for 2 people

Compote

250 g	plums, cut into wedges
2 tbsp	water
1 tbsp	icing sugar

Semolina

5 dl	milk
40 g	dark sultanas
3 tbsp	icing sugar
1 parcel	vanilla sugar
1 pinch	salt
100 g	durum wheat semolina
1	organic lemon, use grated zest, set aside 1 tbsp of juice

Semolina schmarrn

1 tbsp	clarified butter
	icing sugar, to dust

How it's done

Compote

Place the plums, water and icing sugar in a pan, mix and bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. until just soft, allow to cool slightly.

Semolina

Pour the milk into a pan along with all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, stir in the semolina, simmer for approx. 8 mins. over a low heat to form a thick paste. Add the lemon zest, mix, allow to cool slightly.

Semolina schmarrn

Heat the clarified butter in a non-stick frying pan. Reduce the heat, tear the mixture into pieces, add and fry for approx. 4 mins. on each side until golden brown. Plate up the semolina schmarrn, drizzle with the reserved lemon juice, dust with icing sugar. Serve with the compote.

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